I always snap up stinging nettles at the market when I get the chance. The nutritional benefits are out of this world. I usually boil and steep them to make a tea to drink, but I've never known what to do with the resulting spent nettles. It seems a shame to compost them when they retain so much vibrant, green color--I mean that has to be good for you. This week I got inspired by some green garlic and decided to transform the leftover nettles into a sauce. The result is full of sharp flavor. Mix it with potatoes, serve it over beef, or use it as a base for a stir-fry.
Nettle and Green Garlic Sauce
Drain the boiled nettles thoroughly, so they're not hanging onto excess liquid (you can even gentle squeeze them out with your hands if you're pressed for time).
Add the nettles to the food processor with the green garlic and puree until smooth. Add a big pinch of salt, the coconut aminos or soy sauce and puree for a couple of seconds to distribute. Taste and adjust seasoning if you like--the taste will be potent!